A hearty and flavorful slow cooker turkey soup, packed full of Thanksgiving leftovers! A comforting dish the entire family will love!
3Ccooked turkeyshredded or chopped
1tspground black pepper
3 3/4Cchicken broth
1 1/2Cheavy cream
1/3Call purpose flour*
Shred or chop turkey meat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into small bite sized pieces. Measure out 1/2 cup each of corn, peas and green beans. Optionally, slice green beans in half width wise to create more maneagable spoon-size pieces. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared turkey and vegetables, along with salt, pepper, thyme bay leaves and chicken broth. Cover and cook on high for 4 hours or on low for 8 hours.
Remove and discard bay leaves.
In a large measuring cup or medium bowl, whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine well. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm, topped off with optional stuffing.
Recipe serves roughly 8-10.*2-3Tb cornstarch may be used in place of flour for a gluten free option
**If you do not have leftover vegetables (peas, corn and green beans) use 1 1/2 cup total of fresh or canned vegetables.An original recipe from Baked by Rachel
Slow Cooker Leftover Thanksgiving Turkey Pie Soup - https://www.bakedbyrachel.com/slow-cooker-leftover-thanksgiving-turkey-pie-soup/